Baking a cake is an art, and it is ubiquitous to make mistakes while creating a masterpiece. Not just amateurs but even experienced bakers make mistakes while baking cakes. And just like the masterpiece in art, a mistake in baking can ruin the happiness that cake is meant to provide.
Baking mistakes can result in dry cake, cake sunk in the middle, cake too dense and rubbery, holes in cake, sugary crust, and many more.
Well, among many unwanted and horrified cakes fails, a rubbery cake is also the one that can spoil the mood of indulging the deliciousness.
But why does a cake get rubbery?
If you’ve ever baked a rubbery cake, you know how unpleasant it is to take a bite, and we totally understand the frustration. It may be tempting to beat your batter into oblivion, especially if you see lumps.
The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.
Gluten is a protein that gives baked goods firm and elastic structure but overdoing it can mean a chewy texture, and that’s no good.
Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn’t enough air trapped in the mix to give it a lift.
Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery. And then the question speaks in their mind;
Why is my mug cake rubbery!
Well, over mixing the batter and the wrong temperature of the butter can be the reason for a rubbery mug cake just like the normal cakes. But two other reasons for a mug cake being rubbery are ‘use of too much oil’ and ‘overcooking of cake’.
Keep the points in mind and don’t repeat the mistakes that you have made before so that you can enjoy the perfect cake and don’t get to deal with a rubbery cake.
Just as we stated in the starting, baking a cake is an art and creating a masterpiece needs an immense amount of practice.
With time and practice, you will be able to turn yourself into an expert baker from the novice baker.
Tips to Get Perfectly Baked Cake on Your Plate
Baking is not as complicated as it looks and is not as easy as we think. When trying your hands at baking a cake, you should keep little things in your mind to avoid common baking mistakes. Here are a few tips mentioned below to make your baking experience smooth.
- While baking, you need to be very patient; this is the first rule. Allow your oven to preheat appropriately, so your cake gets the proper temperature for baking.
- Give your cake some time to cool in the pan so that it comes out cleanly.
- There are no shortcuts in baking, so you need to bake the cake at the right temperature.
- The choice of suitable baking pans is significant, so always bake your cake in the size of the pan specified.
- Always use fresh ingredients in the proper amount to get the perfect texture of the cake.
- In baking, there is no substitution for ingredients, so make sure that you have all the ingredients in your kitchen to avoid last-minute mishaps.
- Avoid over-mixing of flour as it activates the gluten amount, which makes the cake hard, and as a result, you will get a rubbery cake.
- Always check the freshness of your baking soda and powder, as it plays a very crucial role while baking a cake.
- Proper measurement is the key to getting a perfectly baked cake.
So, next time when you are baking a cake, remember these tips to get a delectable cake.
Capping words
Understanding why your cake turns out rubbery is crucial for every baker, whether you’re a seasoned pro or just starting your baking journey. A rubbery cake can be a result of various factors, from overmixing the batter to incorrect measurements or overbaking. It’s essential to pay close attention to these details to ensure your baked creations come out just the way you want them.
Remember, making adjustments to your baking technique and paying attention to the recipe’s instructions can help you avoid the dreaded rubbery cake syndrome. If you’re a fan of quick and easy desserts, consider trying out a mug cake recipe. These single-serving delights are not only convenient but also have a lower risk of turning rubbery due to their shorter baking time. With a little practice and attention to detail, you’ll be baking perfect, moist cakes in no time, leaving rubbery cakes in the past. Happy baking!
Every now and then, order cake online from a renowned bakery so that you can taste it and try to match the yumminess with your baking skills.
Aaditya Rawal
I hope to put an engraving of my remembrance unfaded through years, decades, & centuries, powered by words!
'पूछते हैं वो कि गालिब कौन है कोई बतलाओ के हम बतलाएं क्या' - मिर्ज़ा ग़ालिब"
FAQs
The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.
What causes cake to be rubbery? ›
Over mixing cake batter can result in a heavy, closed rubbery texture.
Why does my cake feel chewy? ›
I did a lot of research online about this and found that a cake becomes rubbery and chewy due to several reasons: Overmixing of flour activating the gluten. Incorrectly creaming the butter and sugar. Use of too much oil.
What causes a cake to be gummy? ›
Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.
What does it indicate if the cake has a heavy rubbery layer on the bottom? ›
The flour didn't hydrate properly in the fluffy batter and sank during the baking, making this gummy layer below. But in other cases, it can be normal batter on the bottom and whipped eggwhites rising to the top, or some other combination of ingredients settling down.
How to make a cake less rubbery? ›
It is essential to follow the recipe instructions, especially the measurement part. If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture.
Which ingredient makes the cake soft? ›
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
What ingredient makes cake dense? ›
Too much flour or not enough leavening agents like baking powder can result in a dense cake.
What makes a cake more tender? ›
Use cake flour.
Making a moist cake starts with the cake mix. If a recipe calls for all-purpose flour, opt for cake flour instead to create a more moist, tender crumb. Additions like sour cream, buttermilk, or applesauce can also infuse moisture and prevent a dry cake.
How to fix gluey cake? ›
If you'd prefer to leave your cakes intact, try and freeze the cake for at least 30 minutes. That should alleviate any problems with the stickiness getting in the way of frosting. Then proceed to crumb coat. That in and of itself will also alleviate any problems with the sticky tops.
Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.
What happens if you overmix cake batter? ›
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
What causes a cake to be chewy? ›
Overmixing
Overworking the batter, especially if it contains gluten, will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.
Why is my cake soft and spongy? ›
Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.
What causes a cake to have a heavy texture? ›
If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.
Why did my cake turn out gluey? ›
And once any flour is added, the mixing has to be slower still. Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks.
Why is my cake not spongy and fluffy? ›
If your oven is too cold, you'll see that your cake will not rise enough. If the oven is too hot, your cake will rise too fast and collapse when you bake it. Check the baking time in your recipe – it usually depends on the size of the cake.
How to fix gummy cake? ›
How to fix a gummy cake batter?
- Scrape down the sides of the batter. Add in 3 tablespoons of heavy cream. ...
- For a moist cake, you want your cake batter to be a thin, soft dropping consistency, but not completely liquid. ...
- Whip the butter, sugar, and jello mix for 15 minutes. ...
- Start increasing the speed of your mixer.
